Structure and functionality of almond proteins as a function of pH-Reference-Cited by-同舟云学术

Structure and functionality of almond proteins as a function of pH

Published:2021-10 Issue: Volume:30 Page:100229
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Devnani Bhanu,Ong Lydia,Kentish Sandra,Gras Sally L.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference55 articles.

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2. Structural stability of Amandin, a major allergen from almond (Prunus dulcis), and its acidic and basic polypeptides;Albillos;Journal of Agricultural and Food Chemistry,2009

3. Almond Board of California (2020). Almond Varieties and Selections: Evaluation of National and International Varieties or Selections Under Development.

4. Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours;Aluko;Journal of Agricultural and Food Chemistry,2009

5. Characterization and functional properties of protein isolates from wild almond;Amirshaghaghi;Journal of Food Measurement and Characterization,2017

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